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easy tomato chutney is spread on to baked scones that are split open on a plate. More chutney is seen in the glass jar behind the plate.
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Tomato Chutney - Kīnaki Tōmato

A quick tomato chutney recipe made with simple ingredients from the pantry. Perfect for spreading on scones, pizza toppings and more.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings 2 Cups Of Chutney

Ingredients

Tomato Chutney - Kīnaki Tōmato

  • 1 tablespoon (15 ml) noni (oil)
  • 1 aniana tapatapahia (diced onion)
  • 1 - 3 kāriki kua tapatapahia (diced garlic cloves)
  • 1 tablespoon pātira raki (dried basil)
  • 3 tablespoon (45 ml) winika balsamic (balsamic vinegar, I use a reduction in the video - both work)
  • ¼ C (50 g) huka hāura (brown sugar or plain sugar) Note: The sugar can be halved if you are wanting to use it as a pasta sauce.
  • 2 cans (800 g) tōmato (cans of tomatoes, I prefer crushed tomatoes but use what you have )
  • tote me te pepa (salt and pepper)

Instructions

Tomato Chutney - Kīnaki Tōmato

  • Set a heavy pot or frying pan over medium heat and add in the noni (oil).
  • When it is hot add in the aniana (onions) and kāriki (garlic). Gently sauté them until translucent.
  • Add the pātira (basil), winika (vinegar) and huka (sugar). Stir and simmer for a few minutes until slightly jammy.
  • Add in the tōmato (tomatoes). Stir and turn down the heat.
    Simmer on low for 15 minutes. Stir occasionally.
    It is done when it has thickened and has a jammy appearance.
    The consistency is up to you. If you want to use it for pizza, only cook it of for 10 minutes. If you want to use it as a thick tomato jam, cook it for 15 minutes.
  • Cool and then add to a sealed jar with a lid.
    Keep in the fridge for up to a week and use for a variety of wonderful reasons.